This extravagant roast mega-chicken is overcome with fruit. Canned pear halves are roasted along with the chicken. The gravy is made by deglazing the pan drippings with cranberry sauce and rosemary.
This grill recipe uses a technique called "indirect cooking" or "indirect grilling." This simply means that the food is not set directly over the coals or burners as it cooks in a covered grill. Essentially, this is grill roasting-heat rises and reflects off the lid and sides of the grill, circulating the heat. Indirect grilling is used for long, slow cooking; it is the best method for barbecuing whole chickens, roasts, ribs, and turkeys.
In this original southern dish, the fried ham lends a slightly reddish tint to pan gravy. Often a few drops of coffee are added for a richer color. Serve with grits or hot biscuits.
